Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
hey Guys !!
Yeah I havent been around this site much as I do use the facebook page a bit more as it is just a bit easier of a format for me .
I do speak with @totn often and we go for lunch a few times a month.
Things are good .
hopefully soon …
I picked some up near my house ..... if you are ever near Toronto I can spare you some .
I have heard Williams & Sonoma carry it for a lot of money ..... but also ask you local butcher .
Mine usually just puts some in baggie fro me.…
first off ... amazing kitchen !!
I am looking at the led lights you have . The black track lights ... Are they made for outdoor ?
I am looking to light my outside and like the look of those .
thanks for the help
not sure if you saw my post from a couple days ago but i had a brisket done way to early . 12 hours actually .
I am not sure why my 15 lb brisket was done in 12 hours ( cooked at 225 ) but it was .
I kept it in the egg ( at 150 ) for 10 hours and…
I pulled the brisket off at 7 am .
Served it at 7:30 this eve and it was one of the best briskest I have ever cooked .
For the 12 hours it was off I wrapped it and had the egg stable at 150 . At 4 o'clock I added liquid to the brisket an wrapped …
Thanks @smokeypitt I have it wrapped and in a cooler and towels right now . I am going to stabilze the egg to 150 ( with temp controller ) and leave it in there and hope for the best .
I will keep a probe in the meat to monitor .